Roasted-Potato Pennette

When the hubby and I were considering being vegetarian for a week, we found this Rachael Ray recipe. It is mostly pasta and potatoes so it is very filling. It was not as good as leftovers but that's just because it was so good freshly cooked.

INGREDIENTS:

• 3 large baking potatoes (aboout 1-1/2 pounds)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1/2 pound small tube pasta, such as pennette rigate
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons butter, at room temperature
• 
  

DIRECTIONS:

1. Position a rack in the upper third of the oven and preheat to 450°. Cut the potatoes into 1/2-inch cubes. On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer. Roast until golden and crisp at the edges, 25 to 30 minutes

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl. Add the parsley, butter and remaining 1 tablespoon olive oil and toss. Season with salt and pepper; add the potatoes and toss again.